These Homemade Cinnamon Rolls are soft and fluffy and so very simple! With a gooey brown sugar cinnamon filling and frosted with a simple vanilla bean, cream cheese frosting, they are the best you'll ever have!
Let's get started!
Jump to:
- Pull Up A Chair and Let's Chat!
- Key Ingredients For The Dough
- Variations and Substitutions
- Tips and Tricks
- Top Tip: Perfection Is Overrated
- How To Make Overnight Cinnamon Rolls
- Homemade Cinnamon Rolls Recipe
- Storage and Reheating Instructions
- Freezer Instructions
- Frequently Asked Questions
- Other Sweet Treats You'll Love
Pull Up A Chair and Let's Chat!
What's better than warm, homemade cinnamon rolls? Nothing, I say. Absolutely nothing. This recipe is super simple and straightforward. Do not worry if you're new to baking. I got you!
The ingredients are basic and pantry staples. Do they take a minute? Yes. However, most of that time is spent during the rise and the baking. The dough is simple, the rolling is fun, and the frosting is just a simple mix in a bowl.
I love making these around the holidays. It makes my house smell like love. If love was a smell, it's these rolls. I just don't know how else to put it.
Key Ingredients For The Dough
Whole Milk - Makes the dough super rich and soft. Use whole milk for the best result.
Active Dry Yeast - Make sure you're using a high quality yeast. If you even think for a minute that it could be out of date, get some new. This is what allows the dough to rise, so you want to make sure it's good!
Granulated Sugar - Adds a touch of flavor, but also feeds the yeast.
Vanilla Bean Paste - My preferred vanilla product. It has a richer, rounder flavor than the extract.
Butter - Makes the dough soft and adds even more richness. If we're making homemade cinnamon rolls, we're gonna do it right.
All-Purpose Flour - The flour provides structure to the dough.
Kosher Salt - You must add salt to your sweet treats. It enhances the flavor of the dough.
Variations and Substitutions
Flour - If you prefer a chewier homemade cinnamon roll, use bread flour instead of all-purpose.
Yeast - You can use either active dry yeast or instant yeast for this recipe. Just make sure to bloom the active dry yeast. Instant yeast can simply be added to the dough mixture without blooming.
The Filling - If you don't want cinnamon, you can leave it out. I know it can be a bit strong for some people. Leaving it out will give you a vanilla/brown sugar roll that will still be absolutely delicious!
Tips and Tricks
Measure everything correctly. Dry ingredients need to be measured and leveled in dry ingredient measuring cups. Wet ingredients, in glass measuring cups.
Use unflavored dental floss or your very sharpest chef's knife to cut the homemade cinnamon rolls without squishing the dough!
Cut the cinnamon rolls into even/same-sized rounds to ensure even rising and baking.
If the cinnamon rolls start to become too brown during baking, cover loosely with a sheet of foil towards the end of baking.
Make sure all of the ingredients are room temperature.
Do not use cold heavy cream to pour in between the rolls. This can adversely affect the the second rise.
Top Tip: Perfection Is Overrated
If you are new to baking, a homemade cinnamon rolls recipe may seem a little daunting. Take your time and measure everything correctly. Read through each step before you start.
If your dough rectangle isn't quite a true rectangle, if your filling doesn't quite spread as evenly as you want, if your dough if you get 13 rolls instead of 12, it's all ok.
More than likely, your end result will be absolutely delicious and the ones you're serving this to will be so excited to enjoy them. Do like me. If you see something that's a little imperfect, just add more frosting!
How To Make Overnight Cinnamon Rolls
To make overnight homemade cinnamon rolls, simply place in them, covered, in the fridge overnight after you prepare the recipe to the point of the second rise, but do not pour in the heavy cream.
The next morning, remove the rolls from the fridge for 30 minutes. Then, pour in the warmed cream around the rolls. Let this hang out on the counter top for an additional 30 minutes to an hour. This will allow the rolls to come up to room temp and have their second rise. Bake and frost as instructed.
Homemade Cinnamon Rolls Recipe
Equipment
Ingredients
- 1¼ cup whole milk, warmed to 110°
- 2¼ teaspoon active dry yeast
- ½ cup butter, very softened almost melted
- ⅓ cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla bean paste
- 4¾ cups all-purpose flour
- 1 teaspoon kosher salt
Filling
- ½ cup butter, softened
- 1¼ cup brown sugar reserve the ¼ cup for sprinkling
- 2 tablespoon cinnamon
- ½ teaspoon kosher salt
- ½ cup heavy cream, warm
Frosting
- 8 oz cream cheese, softened
- ½ cup butter, softened
- ½ tablespoon vanilla bean paste
- 2½ cups powdered sugar more or less depending on how sweet you like it
- hefty pinch of kosher salt
Instructions
The Dough
- Combine the warm milk and yeast in the bowl of the stand mixer. Let this yeast bloom - about 5-10 minutes or until it turns foamy.
- Add the very softened butter, eggs, sugar, and vanilla to the bowl of the stand mixer. Whisk it just a bit to break things up, but don't worry about it being thoroughly combined.
- Add the flour and kosher salt. With the dough hook attachment on the stand mixer, mix the dough and let it knead for 8-10 minutes. The dough should be uniform and not overly sticky.
- Place the dough ball in a lightly greased bowl, cover with plastic wrap or a towel, and let it rise in a warm place for 1-1½ hours or until it has doubled in size.
The Filling and Second Rise
- While the cinnamon roll dough is rising, mix together the softened butter, brown sugar, cinnamon, and kosher salt for the filling.
- Once the dough has doubled in size, punch it down and roll it out onto a lightly floured surface until you achieve an approximate 12x18 rectangle. The dough rectangle will be between ¼"-½" thick.
- Gently, and with an offset spatula, spread the filling mixture over the dough leaving about a ¼" margin around the edge.
- Roll up the dough tightly, starting with the long end that is closest to you. You should have long, cylinder shape. Trim a tiny bit off the ends to make the cylinder even.
- Cut the cylinder into 12 equally sized rolls using unflavored dental floss, kitchen twine or a very sharp knife.
- Line a 9x13 baking pan with parchment paper. Evenly sprinkle the bottom with the extra quarter cup of brown sugar. Place the rolls flat into the baking pan and pour the warm heavy cream into the spaces between the rolls.
- Let the rolls rise for the second time for about an hour or until the rolls have doubled in size.
- Bake in preheated 350° oven for 25-30 minutes or until the rolls are just golden.
The Frosting
- Combine the cream cheese, butter and vanilla bean paste together in a bowl with an electric hand mixer.
- Slowly add the powdered sugar to this mixture so you don't end up wearing most of it. Add a pinch of kosher salt.
- Smear it on the slightly cooled cinnamon rolls. Serve and enjoy!
Nutrition
Storage and Reheating Instructions
After the rolls have cooled completely, cover and store in the fridge. Reheat with a damp paper towel in the microwave for about 20 seconds. They'll stay good in the fridge for up to 5 days, but never in the history of ever have we had any last that long.
Freezer Instructions
Make the homemade cinnamon rolls to the point of the second rise and do not add the heavy cream. Place them, not touching, into a pan and put them in the freezer for about an hour. Once the rolls are almost frozen, place them into a zip top bag and store in the freezer. They will stay good up to 3 months.
When you're ready to bake them, place them in the fridge to thaw out overnight. The next morning, place them into a baking pan, pour in the warmed cream, and allow them to rise. This will probably take about an hour. After this, bake and frost as instructed.
Frequently Asked Questions
Why aren’t my homemade cinnamon rolls fluffy?
If your homemade cinnamon rolls did not end up fluffy or are dense, it is more than likely because the yeast did not activate and there was not a proper rise. Next time, ensure the yeast you are using is good.
What is the difference between active dry yeast and instant yeast?
Active dry yeast needs to be bloomed or activated. This will happen with the introduction of a warm, sugary liquid like whole milk. If the yeast is good, it will cause the liquid it's in to become foamy and bubbly.
Instant yeast can be added directly to ingredients without any activation or blooming.
Both will work great!
Thank you!
I am so incredibly happy that you are here! I hope you try my Homemade Cinnamon Rolls recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok!
I absolutely love seeing each and every one of your kitchen masterpieces. It makes my heart so happy! And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
Other Sweet Treats You'll Love
Salted Caramel Cupcakes - Wonderfully tender vanilla cupcakes with salted caramel frosting that's great for special occasions or on a Tuesday when you want something decadent!
Pumpkin Cheesecake With Caramel Sauce - Perfect for the holidays, this recipe is super simple with candied pecans and a homemade caramel sauce that's so good you'll want to drink it!
Brown Butter Chocolate Chip Cookies - My go-to chocolate chip cookie recipe. They're soft and the flavor of the brown butter makes them irresistable!
Baked Apple Cider Donuts - A wonderfully fun recipe for fall! Apple cinnamon cake donuts that are so easy and tender and glazed to perfection!
Ann K Tepper says
# 1this is a lovely recipe. I have made it several times. Before 2nd rising, I froze the rolls for use later. When I needed them, I smeared a round cake pan w/butter & sprinkled w/brown suger. I let them thaw overnight in the fridge, rest & rise in a warm place then, baked as usual. I let them cool for just a few minutes before turning out onto my serving plate & I frosted them while still warm. Delish!!
Ann K Tepper says
# 1this is a lovely recipe. I have made it several times. Before 2nd rising, I froze the rolls for use later. When I needed them, I smeared a round cake pan w/butter & sprinkled w/brown suger. I let them thaw overnight in the fridge, rest & rise in a warm place then, baked as usual. I let them cool for just a few minutes before turning out onto my serving plate & I frosted them while still warm. Delish!!
Rufus says
I am so glad you liked them! This makes me so happy! Have a wonderful day!